Ww 1 Point Cool Tomato Soup With Ginger And Lemon Food

TOMATO-GINGER SOUP

Steps:

• IF USING FRESH TOMATOES: Prepare by cutting them in half horizontally and squeezing out the seeds. Coarsely chop the flesh and set aside.
• IF USING CANNED TOMATOES: Drain thoroughly and roughly chop.
• Add stock to large saucepan and bring to the simmering point.
• Add the ginger, soy sauce, chili bean paste, sugar, and tomatoes.
• Simmer for 2 minutes.
• Serve at once.

CARROT SOUP WITH GINGER AND LEMON

Steps:

• Melt butter in heavy large pot over medium-high heat. Add onion; sauté 4 minutes. Add ginger and garlic; sauté 2 minutes. Add chopped carrots, tomatoes and lemon peel; sauté 1 minute. Add 3 cups stock and bring to boil. Reduce heat, cover partially and simmer until carrots are very tender, about 20 minutes. Cool slightly.
• Puree soup in batches in blender. Return soup to pot. Mix in lemon juice. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)
• Bring soup to simmer, thinning with more stock, if desired. Ladle into bowls. Top each with sour cream and grated carrot.

GINGER TOMATO SOUP

Steps:

• Put the stock in a saucepan and bring to simmering point.
• Add the ginger, soy sauce, chili bean sauce, sugar and the tomatoes. Simmer for 2 minutes and serve immediately.
• Add a dash of lemon juice for a South-East Asian touch or serve at room temperature on particularly hot, summer days.

WW 1 POINT - COOL TOMATO SOUP WITH GINGER AND LEMON

Steps:

• Heat the oil in a large soup pot or dutch oven over medium heat; add the onion and cook, stirring, until tender, 5 minutes.
• Stir in the ginger and cook 1 minute more.
• Add the tomato and salt; bring to just a boil.
• Reduce heat and simmer, stirring occasionally, until the tomatoes are soft and juicy, about 15 minutes.
• Pass the tomato mixture through a food mill or sieve (to remove the seeds and skin) and return it to the pot.
• Allow to cool to room temperature.
• Stir in lemon juice and enough cold water to make 6 cups.
• If serving immediately, divide among 6 soup bowls and top each with 1 or 2 lemon slices.
• Or cover and refrigerate up to 2 days; let stand 30 minutes at room temp before garnishing and serving.
• 1 point per serving (1 cup).